Cheese and Potato Casserole

Name: Cheese and Potato Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 2 lbs potatoes; 1 teaspoon olive oil; 1 red onion, chopped; 1 cup sliced mushrooms; 2 garlic cloves, crushed; 1/4 cup flour; 1 1/2 cups vegetable broth; 1 cup milk (I used soy milk); 14 ounces artichoke hearts, drained and halved; 2 cups vegetables (I used carrots, beans and broccoli, cut up small and steamed); 2 cups cheese (I used soy, but you can use a mixture of cheddar and guyere); 1/3 cup grated parmesan cheese; 1/2 cup gorgonzola or 1/2 cup blue cheese; 8 ounces firm tofu, sliced; 1/2 cup white wine; thyme; salt and pepper

Submitted by Sandy in California

"I've seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend. This was very tasty. I modified the original recipe quite a bit to make more nutritious."

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Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 8

ingredients

2 lbs potatoes
1 teaspoon olive oil
1 red onion, chopped
1 cup sliced mushrooms
2 garlic cloves, crushed
¹⁄₄ cup flour
1 ¹⁄₂ cups vegetable broth
1 cup milk (I used soy milk)
14 ounces artichoke hearts, drained and halved
2 cups vegetables (I used carrots, beans and broccoli, cut up small and steamed)
2 cups cheese (I used soy, but you can use a mixture of cheddar and guyere)
¹⁄₃ cup grated parmesan cheese
¹⁄₂ cup gorgonzola or 1/2 cup blue cheese
8 ounces firm tofu, sliced
¹⁄₂ cup white wine
thyme
salt and pepper

directions

Peel potatoes and slice. Boil for about 10 minutes. Drain thoroughly.
Heat oil in pan and add onion and garlic. Stir frequently and cook for 2-3 minutes. Add mushrooms and cook 5 minutes more or so until mushrooms start to cook down.
Stir in flour and cook for another minute. Gradually add the vegetable broth and milk. Bring to a boil, stirring constantly.
Reduce heat and add artichoke hearts, vegetables, tofu and 1/2 of each of the cheeses. Mix well. Add thyme, salt and pepper and wine to taste.
Arrange a layer of the potatoes into a greased ovenproof dish. Spoon the vegetable mixture over the top. Cover with the remaining potatoes. Sprinkle the other half of the cheeses on top.
Bake in a preheated over at 400°F for 30 minutes or until the top is golden and it's bubbling a bit in the middle.

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RECIPE SUBMITTED BY

Sandy in California

I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking. I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.

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